GARDEN TOMATOES, FETA, OREGANO IN PHYLLO CUPS RECIPE - (4.6/5)
Provided by á-73576
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. On a cookie sheet, bake the Athens brand Mini Fillo Shells according to package directions. Mix olive oil, kosher salt and cracked pepper into separate bowls between diced feta and tomatoes, check seasoning of each and adjust to taste. Stir the balsamic olive oil into the tomatoes. Pour the tomato mixture into the seasoned feta cheese then sprinkle in the chopped oregano. Spoon the tomato feta mixture into the mini fillo shells. Top each filled cup with snipped fresh chives.
GREEK PIZZA ON PHYLLO WITH FETA AND TOMATOES
Adapted from a recipe by Joanne Wier, this is an astonishingly wonderful change-of-pace for the pizza heads among us. Rich, but with a distinctly Greek "flava" this beautiful dish will make your evening. Wonderful to serve to company - very pretty, unusual, and TASTY! ADDENDUM: I've tried several great variations on this...using puff pastry instead of phyllo, substituting cream cheese for the mozzarella, adding some cilantro pesto to the cheese combo, and topping with sauteed onions, zucchini, yellow squash, and using chopped GREEN olives instead of black. Scrumptious! Use your imagination and run amok!
Provided by Pellerin
Categories Cheese
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. Melt butter/oil on medium/low heat in small saucepan. Cover phyllo with barely dampened kitchen towel (not paper).
- In a bowl, combine cheeses, oregano, pepper flakes, salt, and pepper. Mix well.
- Brush baking sheet with oil/butter mixture. Place 1 sheet phyllo in center. Brush with butter-oil. Add 2nd sheet of phyllo, brush with oil. Add 3rd sheet, but do NOT brush with oil. Just sprinkle a LITTLE (i.e. ~2 TBS) of the cheese mixture on top. Add another layer of phyllo. Repeat, until all phyllo is used.
- Brush top layer with butter/oil. Sprinkle with ½ of the remaining cheese. Sprinkle with the scallions, then the tomatoes, evenly over the top of the pizza, leaving a 1-inch border around edge. Season the tomatoes with salt, and sprinkle the remaining cheese on top. Trim the edges if desired.
- Bake on the TOP shelf of the oven until cheese is melted and phyllo is golden and crisp on the edges; 20-30 minutes. Good with a Pinôt Gris, Pinôt Grigio. Sangiovese or Chianti wine.
Nutrition Facts : Calories 716, Fat 51.4, SaturatedFat 24.1, Cholesterol 111.9, Sodium 1401.2, Carbohydrate 36, Fiber 2.1, Sugar 3.4, Protein 27.9
TOMATO-ONION PHYLLO PIZZA
With a delicate crust and lots of lovely tomatoes on top, this dish is a special one to serve to guests. I make it often when fresh garden tomatoes are in season. It freezes well unbaked, so I also keep one on hand to pop in the oven for a quick dinner.-Neta Cohen, Bedford, Virginia
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 28 slices.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. Brush a 15x10x1-in. baking pan with some of the melted butter. Unroll phyllo dough; cut stack into a 10-1/2x9-in. rectangle. Discard scraps., Line bottom and sides of prepared pan with 2 sheets of phyllo dough (sheets will overlap slightly). Brush with butter and sprinkle with 1 tablespoon Parmesan cheese. Repeat layers 5 times. (Keep dough covered with a damp towel until ready to use to prevent it from drying out.) , Top with layers of remaining phyllo dough; brush with remaining butter. Sprinkle with mozzarella cheese; arrange onion and tomatoes over cheese. Sprinkle with oregano, thyme, salt, pepper and remaining Parmesan cheese. Bake until edges are golden brown, 20-25 minutes.
Nutrition Facts : Calories 54 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 87mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
TOMATO FETA PHYLLO TART
This is my version of a recipe that I read in Cooking Light. I have a square foot garden and this was a great year for my Russian Krim heirloom tomatoes. This is a very large beefy tomato with smaller seed pockets. If you use a regular hot house tomato, slice and place them between a few sheets of paper towel to soak up some of the juice. Romas are a good option. Olives would also be a nice addition. Great with a side salad for a light summer supper or as an appetizer.
Provided by MacChef
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine first 6 ingredients in a bowl.
- On a baking sheet, place 1 sheet of phyllo and spray with cooking spray. Keep others under damp paper towels as not to dry out. Repeat that process until you have 5 sheets coated with cooking spray and stacked on top of each other. Sprinkle first layer with one quarter of the cheese mixture.
- Repeat that process again for a second layer of dough, topping with one quarter of the cheese mixture.
- Repeat the dough process using remainder of the dough sheets, sprinkle with the half of the remaining cheese mixture. Top with tomatoes and onions leaving about a 1 inch border and sprinkle last of cheese mixture on the top. Bake at 375 degrees for 20 minutes.
- Remove from pan to a cooling rack so the bottom won't sweat, for about 5 minutes. Cut into square and enjoy!
Nutrition Facts : Calories 272.4, Fat 10.6, SaturatedFat 5.5, Cholesterol 29.1, Sodium 551.2, Carbohydrate 28.6, Fiber 1.7, Sugar 1.8, Protein 15.2
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